If needed, rehydrate the Dried Morel Mushrooms (1/2 cup), according to package directions. When the morels have reconstituted, drain and pat dry. Set aside until needed.
Bring a medium pot of water to a boil. Have a large bowl of ice water next to the stove. Snap off the tough ends of the Asparagus (0.5 pound), then cut each stalk into thirds or 2-inch pieces.
Add to the boiling water and cook just until tender, 1-2 minutes. Once tender, immediately transfer to the ice water to shock them. Once cooled, drain and set aside until needed.
When ready to cook, add the Vegetable Stock (3 1/2 cup) to a pot, and bring to a simmer.
Heat a large saute pan over medium-high heat. Add the Butter (2 tablespoon) and 2-counts of Olive Oil (to taste). Add the Shallot (1) and cook until wilted and translucent, about 2-3 minutes.
Add the morel mushrooms and Cremini Mushroom (8 ounce) and cook until softened and starting to brown, about 3 minutes.
Add the Garlic (3 clove) and Fresh Thyme Leaves (2 sprig) and cook until fragrant, about 45 seconds. Season with Salt (to taste) and Ground Black Pepper (to taste) throughout cooking.
Stir the Farro (1 cup) into the mushroom mixture and allow it to toast for 2 minutes.
Add the White Wine (1/2 cup) and cook until absorbed, stirring frequently.
Add a ladle of the hot stock to the risotto and stir until absorbed, 3-5 minutes. Repeat until all of the stock is used or absorbed and the farro is nice and tender. It's done once the farro is soft and tender. While cooking, constantly taste and adjust for salt and pepper.
Fold in the blanched asparagus and sprinkle over Parmesan Cheese (to taste). If desired, drizzle over White Truffle Oil (1 teaspoon). Enjoy!